I love the way the cracks formed on the top of this Angel Food Cake The Completed Chocolate Apricot Roll Génoise Process Shots Heated Eggs and Sugar Before Beating Fully Beaten Batter Increased in Volume by Over Four Times Mixing a Cup of the Batter with the Clarified Butter and Using a Slotted Skimmer to Fold in the Flour The Slotted Skimmer Moves the Flour through the Batter Evenly without Deflating It The Red Fruit Cake When Wine Berries Were in Season in Hope Woody Testing Notes: The cake flour (or all-purpose flour) & cornstarch, cake was lighter, slightly drier, and more open grain. It absorbed the berry juices more readily and evenly. People preferred it over the Wondra for this type of cake . The thinness of the Wondra in the center when inverting to put on the juices risks that the cake might tear. The Pinch Cake Before I Learned How to Use My Digital Camera! (Doesn't this sort of remind you of an Andy Warhol?) Close Up of the Tres Leches Zach's Photo of the Apple Caramel Charlotte Note the rose tint to the apples (he used the red apple peel when poaching the apples). The Finished Pinecone by Woody
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